Wayne Carrington

I am a methodical, practical person with excellent organisational, supervisory and communication skills with the ability to think for myself and am able to pick up new skills and knowledge very easily. I communicate well with others and enjoy a customer facing environment, with extensive experience in time-managed environments I relish the opportunity to work in a fast-paced role where quick decision making is key.

Production Chef / Chef de Partie at Airbus / Baxterstorey (Present)

• Using fresh ingredients, cooking for multiple units
• Allergen champion, recording allergens and transport documents
• Providing training for other colleagues across various skill sets and processes
• Recording and maintaining cooking temperatures and cleaning schedules
• Stock control and rotation, reporting any issues including shortages and quality control
• Assisting with implementing new menu ideas
• Providing sickness cover within Airbus across many different units

Stock Controller at Jacksons Leisure Supplies (2021-11 – 2023-09)

• Responsible for receiving and receipting deliveries, checking stock for damages and ensuring correct amounts are being received, using Linnworks to book goods
• Creating necessary PO's should they not have been sent or initially created
• Take responsibility for ensuring 2 warehouses are properly stocked and fully replenished to the correct levels wherever possible
• Continually checking stock and performing counts when required to ensure correct stock levels are maintained
• Finding relevant spaces within the 2 warehouses for new lines that come into the company ensuring they are easily identifiable and accessible
• Relocating other items to maintain the right stock in the right place
• Identifying incorrect or missing barcodes and ensuring the correct information is always available
• Dealing with customers that come direct to site and fulfilling their requests
• Speaking with customers about shortages and or damages and obtaining replacements or credits where relevant

Delivery and Collections Driver at The Port Grocery (Local Charity) (2021-10 – 2021-10)

• Collection of food and other items from Shops to Depot for distribution to clients
• Working alongside a colleague in a refrigerated van delivering food crates to customers on a timed delivery route

Senior chef de partie at Cranage Hall (2011-11 – 2021-05)

Responsible for raising the standards of the food prepared and served to customers, managing the high level of hygiene and quality controls. Made Redundant due to COVID 19.

Kitchen Manager / Head chef at West Yorkshire Playhouse Theatre (2009-09 – 2011-10)

• Reopening and Introducing New Menu & raising standards
• Retraining front of house staff to deliver high levels of customer service

Sous Chef at Cranage Hall (2008-01 – 2009-09)

Raising the standards of the food served and the levels of hygiene

Acting Sous Chef at Wychwood Park Conference Centre (2007-07 – 2008-01)

Head Chef at Cheadle House Conference Centre (2007-01 – 2007-07)

• Raising the standards of the food served and levels of hygiene
• Managing the service

Sous Chef at Wychwood Park Conference Centre (2003-03 – 2006-12)

• Maintaining high standards of food
• Ordering of stock
• Upholding kitchen hygiene
• Batch and cost control
• Attending daily & weekly meetings

Sous Chef at Lawson House Corporate Hotel (1997-03 – 2003-03)

Maintaining high standards of food, supervising the kitchen, ordering, and upholding kitchen hygiene. In 1999 promoted from Chef Du partie to Sous Chef.

Chef Du Partie at Chester Grosvenor Hotel, Chester (1994-03 – 1997-03)

Maintaining high standards of food, ordering of stock, upholding kitchen hygiene. Started at the Grosvenor as 2nd Commis Chef, working way through the ranks of 1st Commis Chef, Demi Chef Du Partie up to Chef Du Partie. Whilst working here gained experience in all aspects of the business.

Chef at Ye Old Kings head, Chester (1993-04 – 1994-03)

Working as a general Chef in a pub/bistro type establishment

GCSEs – Grange County Comprehensive School (1984-09 – 1989-06)

City & Guild General Catering Qualification in Catering – Green Bank College, Chester (1989-09 – 1991-06)

City & Guilds Hotel and Management Course in Hotel Management – Green Bank College, Chester (1991-09 – 1993-06)